Strawberry Rhubarb Crisp (with Oats and Brown Sugar)
Strawberry rhubarb crisp recipe is so easy to make if you use this recipe, and you’ll be delighted with the results. Add a scoop of vanilla ice cream, whipped cream or custard for the ultimate comfort dessert any time of year!
This dessert is proof that summer comfort food exists.
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Strawberries and rhubarb are a perfect blend of sweet and tart, combined with the crunchy, oatmeal laden, brown sugar topping, strawberry rhubarb crisp is a dreamy dessert when it’s fresh and warm out of the oven!
While many crisps, like apple cranberry crisp, are made with autumnal fruit, this one is bursting with the taste of summer.
I make my crisps, cobblers and crumbles with less sugar and corn starch than most recipes have, so you won’t end up with a sickenly sweet, goopy dessert when you use mine. You can also make a strawberry rhubarb cobbler, which is wonderful!
Why not make two and freeze one for another time? Crisps freeze so well, and once you heat them in the oven, they’ll taste as fresh as the first day you made it.
You’ll love the caramel flavor that the brown sugar adds. If you like, you can add a dash of cinnamon, but I love to taste the fruit, so I hold back on the spice. Just add a scoop of vanilla ice cream, freshly whipped cream (no sugar added), or custard for the final touch.
Let’s get to the super easy recipe!
Easy Strawberry Rhubarb Crisp
recipe by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
Special equipment: pie dish or other baking dish
Preheat oven to 375˚F 190˚C
Make the Strawberry Rhubarb Pie Filling
Put the fruit into a large bowl.
Mix the corn starch with the sugar in a small bowl.
Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
Make the Topping
Rub the butter and flour together until it forms small crumbs.
Add the sugars, and oats to the crumble mixture in the bowl.
Mix well.
Assemble and Bake the Dessert
Distribute the crisp topping evenly over the fruit.
Place into preheated oven for about 30 minutes.
After half an hour, turn the dish for more even baking. Continue to bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbly.
Serve the strawberry rhubarb crisp when still hot or warm (it’s also good at room temperature).
It’s delicious on its own.
However, I think most of your family and friends won’t refuse a scoop of vanilla ice cream, or cream or even custard!
Enjoy, and if you make it, please click the stars (hopefully 5!) above the recipe card and leave a review. I’d truly appreciate it!
Easy Strawberry Rhubarb Crisp (with Oats and Brown Sugar)
Special Equipment
- 1 pie dish (or other baking dish)
Ingredients
Filling:
- ⅔ cup sugar (more or less as desired)
- 2 tsp corn starch
- 3 cups rhubarb (chopped)
- 3 ½ cups strawberries (hulled, and cut into pieces about the same size as the rhubarb)
- 1 Tbsp lemon juice (freshly squeezed)
Topping:
- 8 Tbsp butter
- ¾ cup all purpose flour
- 1 cup rolled oats (I prefer old fashioned, but quick are okay)
- ½ cup brown sugar
- ¼ cup white sugar
Instructions
- Preheat oven to 375˚F (190˚C)
Make the Strawberry Rhubarb Filling:
- Put the fruit into a large bowl. Mix the corn starch with the sugar in a small bowl.
- Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
Make the Topping:
- Rub the cold butter (chopped into pieces) and flour together until it forms small crumbs.
- Add the sugars, and oats to the crumble mixture in the bowl and mix well.
Assemble and Bake the Dessert:
- Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes.
- After half an hour, turn the dish for more even baking. Continue to bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbly.
- Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or even custard.
Notes
Nutrition
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Hi can you use frozen rhubarb and strawberry’s for this recipe ?
Hi Trish, yes you can, but they will be more runny so you will have to add extra corn starch.
This strawberry rhubarb crisp Looks delicious, as always!
Thank you, Alena!!
I’m am super sad, Christina, that this will be my second year with no rhubarb. Last year, it was COVID, but this year, there is none to be found, grrrr… I love the sounds of this crisp and will continue to look for rhubarb in the store. I could use a batch of this right about now.
I feel for you, David! I was lucky this year with a friend who was looking out for me! Hope you find some, too!
Hi, how much corn starch should I use !
Hi Shirley, SO sorry I missed the corn starch in the ingredients. It’s fixed now, but 2 tsp. Enjoy!